Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
This soup always brings back memories of brisk autumn evenings, a perfect comfort food after a long day.
Ingredients
- 2 large leeks: (white and light green parts only), sliced
- 500 g (about 1 lb) potatoes: peeled and diced
- 2 cloves garlic: minced
- 1 medium onion: chopped
- 150 g (5 oz) chorizo sausage: sliced or diced
- 1 L (4 cups) chicken or vegetable stock:
- 100 ml (1/2 cup) heavy cream: (optional)
- 1 tsp smoked paprika:
- Salt and freshly ground black pepper: to taste
- 2 tbsp olive oil:
- Chopped fresh parsley: (optional garnish)
- Crusty bread: (optional garnish)
Instructions
- Cook Chorizo:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Sauté Aromatics:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add Potatoes & Paprika:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Simmer Soup:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Partially Blend:
- Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- Finish & Season:
- Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2–3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley and serve with crusty bread if desired.
Save My family always loves this soup, especially when I serve it with warm, crusty bread on a cold evening. It is a meal that brings everyone together.
Required Tools
- Large soup pot
- Wooden spoon
- Slotted spoon
- Stick blender or countertop blender
- Chefs knife
- Cutting board
Allergen Information
- Contains dairy (if using cream).
- Chorizo may contain gluten or other allergens; check labels.
- Always check stock and sausage ingredients for allergens.
Nutritional Information (per serving)
- Calories: 375
- Total Fat: 21 g
- Carbohydrates: 33 g
- Protein: 14 g
Save This soup is a comforting dish that is simple to prepare and truly warms the soul. Enjoy every delicious spoonful.
Recipe Questions
- → What is the best potato type to use?
Waxy potatoes work best for a creamy yet chunky texture; Yukon Gold or white potatoes are great choices.
- → How can I make this bowl vegetarian?
Substitute smoked tofu for chorizo and choose vegetable stock for a meat-free, flavorful variation.
- → Do I need to add cream?
Cream adds extra richness, but you can omit it or use milk for a lighter version without sacrificing flavor.
- → How do I blend the soup for texture?
Use a stick blender in the pot for partial blending, leaving some chunks for a balanced, rustic feel.
- → Can I adjust the spiciness?
Increase spice by adding chili flakes with your paprika, or use spicy chorizo to boost heat.
- → Are there gluten concerns with chorizo?
Some chorizo contains gluten; always read packaging labels to ensure it meets dietary requirements.